5-Spice Chicken in a Bowl

Prep and Cook Time: 30 minutes

Ingredients: 

• 2 boneless, skinless chicken breasts (6 oz each), cut in 2-inch pieces
• 4 cups chicken broth
• 1/2 inch sliced fresh ginger, sliced (or 1/2 tsp dried ginger)
• 6 whole cloves
• 2 cinnamon sticks
• 5 star anise
• 1/2 tsp dried fennel seeds
• 1 medium-sized onion, chopped in big pieces
• 3 cloves garlic, chopped in big pieces
• 6 whole medium dried shiitake mushrooms
• 1 lb green beans, ends cut off
• 1/2 cup minced scallions

Preparation:

1. Chop onion and garlic and let sit for 5 minutes to bring out their hidden health-promoting benefits.
2. Healthy Sauté onion in a medium saucepan over medium-low heat for about 5 minutes, stirring frequently. Add garlic and continue to sauté for another minute. Add chicken broth, ginger, cloves, cinnamon stick, star anise, fennel seeds, and shiitake mushrooms. Turn heat to medium and simmer for 15 minutes.
3. While broth is simmering, cut ends off beans and cut into 1-inch pieces.
4. Strain broth mixture (saving shiitake mushrooms) and put liquid back into pan. Bring to a boil, add chicken pieces and green beans, and cook on medium heat for 7-10 minutes. You may need to skim the surface a little while chicken pieces are cooking. Slice shiitake mushrooms and add to chicken and broth. Add scallion as well as salt and pepper to taste.

Serves 4

Serve with brown rice.

Source: http://whfoods.org/genpage.php?tname=recipe&dbid=17&pfriendly=1&utm_source=daily_click&utm_medium=email&utm_campaign=daily_email

Braised Chicken with Artichokes and Olives

Ingredients:

• 8 organic boneless, skinless chicken thighs (about 11/2 pounds), trimmed of excess fat
• Sea salt
• Freshly ground black pepper
• 3 tablespoons extra-virgin olive oil
• 1 yellow onion, diced
• 3 cloves garlic, thinly sliced
• 1 teaspoon turmeric
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• Generous pinch red pepper flakes
• 1 cinnamon stick, or 1/4 teaspoon ground cinnamon
• 1 bay leaf
• 2 cups organic chicken broth, homemade  or 
store-bought
• 2 teaspoons grated lemon zest
• 3 tablespoons freshly squeezed lemon juice
• 1 cup canned chickpeas, drained, rinsed, and mixed with a spritz of lemon juice and a pinch of salt
• 8 thawed frozen or jarred artichoke hearts (see note), quartered
• 1/2 cup pitted green olives, such as picholine or manzanilla
• 2 teaspoons lemon zest
• 2 tablespoons chopped fresh mint or cilantro

Preparation:

Pat the chicken dry and season salt and pepper. Heat the olive oil in a Dutch oven or heavy soup pot over medium-high heat. Add the chicken, working in batches if necessary, and cook until well browned on each side, about 3 minutes per side. Transfer to a plate.

Decrease the heat to medium. Add the onion and a pinch of salt and sauté until soft and slightly golden, about 5 minutes. Add the garlic and sauté for 1 minute. Add the turmeric, cumin, coriander, red pepper flakes, cinnamon stick, and bay leaf and cook, stirring constantly, until fragrant, about 1 minute. Pour in 1/4 cup of the broth to de-glaze the pot, stirring to loosen any bits stuck to the pot. Stir in a pinch of salt and cook until the liquid is reduced by half. Stir in the remaining 1 3/4 cups of broth, the lemon zest, and 2 tablespoons of the lemon juice. Decrease the heat to medium-low, cover, and simmer for 15 minutes.

Add the chicken, chickpeas, artichoke hearts, and olives and stir gently to combine. Increase the heat to medium-high and simmer uncovered, stirring occasionally, until the chicken is heated through, about 5 minutes. Stir in the remaining tablespoon of lemon juice. Taste; you may want to add another squeeze of lemon juice or pinch of salt. Garnish with the mint.

Cook’s Note: The artichokes hearts can be fresh, frozen and thawed, or packed in water in a jar. Whichever type you use, rinse them well. If using fresh artichoke hearts, add them right after adding the garlic.

Read More http://www.epicurious.com/recipes/food/views/Braised-Chicken-with-Artichokes-and-Olives-51150800#ixzz2OnP3DZLi

Chicken Tikka Masala

Try this recipe with our certified organic, pasture-raised chicken!

Ingredients: 

• 6 garlic cloves, finely grated
• 4 teaspoons finely grated peeled ginger
• 4 teaspoons ground turmeric
• 2 teaspoons garam masala
• 2 teaspoons ground coriander
• 2 teaspoons ground cumin
• 1 1/2 cups whole-milk yogurt (not Greek)
• 1 tablespoon kosher salt
• 2 pounds skinless, boneless chicken breasts, halved lengthwise
• 3 tablespoons ghee (clarified butter) or vegetable oil
• 1 small onion, thinly sliced
• 1/4 cup tomato paste
• 6 cardamom pods, crushed
• 2 dried chiles de árbol or 1/2 teaspoon crushed red pepper flakes
• 1 28-ounce can whole peeled tomatoes
• 2 cups heavy cream
• 3/4 cup chopped fresh cilantro plus sprigs for garnish
• Steamed basmati rice (for serving)

 

Preparation:

Combine garlic, ginger, turmeric, garam masala, coriander, and cumin in a small bowl. Whisk yogurt, salt, and half of spice mixture in a medium bowl; add chicken and turn to coat. Cover and chill 4-6 hours. Cover and chill remaining spice mixture.

Heat ghee in a large heavy pot over medium heat. Add onion, tomato paste, cardamom, and chiles and cook, stirring often, until tomato paste has darkened and onion is soft, about 5 minutes. Add remaining half of spice mixture and cook, stirring often, until bottom of pot begins to brown, about 4 minutes.

Add tomatoes with juices, crushing them with your hands as you add them. Bring to a boil, reduce heat, and simmer, stirring often and scraping up browned bits from bottom of pot, until sauce thickens, 8-10 minutes.

Add cream and chopped cilantro. Simmer, stirring occasionally, until sauce thickens, 30-40 minutes.

Meanwhile, preheat broiler. Line a rimmed baking sheet with foil and set a wire rack inside sheet. Arrange chicken on rack in a single layer. Broil until chicken starts to blacken in spots (it will not be cooked through), about 10 minutes.

Cut chicken into bite-size pieces, add to sauce, and simmer, stirring occasionally, until chicken is cooked through, 8-10 minutes. Serve with rice and cilantro sprigs.

DO AHEAD: Chicken can be made 2 days ahead. Cover; chill. Reheat before serving.
Read More http://www.epicurious.com/recipes/food/views/Chicken-Tikka-Masala-51154870#ixzz2OgoxBYOa

Chicken Kaathi Roll

Ingredients For Tandoori Chicken:

1 kg boneless chicken OR Chicken with bones

2 tbsp lemon juice 1 tbsp ginger garlic paste

2 tbsp yogurt

1 tsp red chilli powder

1 tsp cumin powder

1tsp coriander powder

1tsp garam masala powder

1/4 tsp turmeric

1/2 tsp black pepper powder

1 pinch of red food color (optional)

1 tsp raw papaya paste OR 1/2 tsp meat tenderizer

2 tbsp oil

Ingredients for Naan Bread:

4 cups (1/2 kg) plain flour

1 tsp sugar

2 tsp salt

1/2 tsp baking powder

1/2 tsp baking soda (Bi carb soda)

1 tsp yeast

3/4 cup yogurt

2 tbsp oil

warm water, as needed

Ingredients for Green Chutney:

Tamarind juice 1/2 cup

Salt ¼ tsp

Roasted cumin powder 1/2 tsp

Sugar 1/2 tsp

Garlic paste ½ tsp OR 1 garlic clove

1 -2 green chillies

1/2 cup green coriander

1/2 cup Mint leaves

Preparation for Chicken:

Marinate Chicken with all the above ingredients. Set it aside for 2 hours or minimum 1/2 an hour. Then arrange the chicken pieces on oven tray. and grill it at 200 degree and grill on both sides cook till tender. Don’t over grill it, or it will become dry. If chicken is with bones take the meat off from bones.

Preparation for Naan Bread:

In a medium bowl combine oil and yogurt. Sift flour into a large bowl; add yeast, baking powder,baking soda, sugar and salt. Make a well in the center and pour in yogurt mixture and 1/4 cup of warmed milk or water as much needed to make a smooth dough . Turn dough out onto floured surface and knead for 5 minutes or until smooth and elastic. Place in a greased large bowl, cover and leave in a warm place for 2 hours or until doubled in size. Preheat grill to highest setting. Divide dough into 10 portions, roll out 2 portions at time to ½ cm thickness, stretch one end of the dough to form a tear shape. Place onto a hot greased baking tray and grill for 1-2 minutes on each side until there are nice brown spots over the surface. While these are cooking prepare 2 more naans, repeat process until all the dough is used. To serve brush with melted butter.

Preparation for Chutney:

Add all the ingredients of chutney in blender, blend till smooth, add water if needed.

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Source: https://www.facebook.com/photo.php?fbid=191713264214500&set=a.191599337559226.70628.176465905739236&type=3&theater

Apricot Chicken

Try this sweet and savory dish with our organic, pasture raised Chicken!

INGREDIENTS

• 1 1/2 pounds apricots, roughly chopped, pits removed and discarded
• 1/4 cup sugar
• 2 Tbsp cider vinegar
• 2 pounds skinless chicken breasts, cut into 1 to 2-inch pieces
• Salt
• 1 Tbsp unsalted butter (can sub olive oil)
• 3 Tbsp olive oil
• 1 chopped onion
• 2 cups chicken stock or broth (use gluten-free stock if you are cooking gluten-free)
• 1 Tbsp chopped fresh rosemary
• 1 teaspoon cinnamon
• 2 teaspoons Tabasco or other hot sauce (you can add more if you like)
• Black pepper

*If you don’t have fresh apricots, you can use a combo of dried pitted apricots and apricot jam. Chop up about a dozen dried apricots and add them, with a half cup of apricot jam, to the stock in step 4 (skipping steps 1 and 5).

METHOD

1 Place the chopped apricots in a large bowl. Stir in the sugar and the vinegar. Let sit while you brown the chicken in the next step.

2 In a large sauté pan, heat 1 tablespoon of the butter and 1 tablespoon of olive oil over medium-high heat. Working in batches, place chicken pieces in the pan, without crowding the pan, and brown them on each side. As the chicken cooks, sprinkle salt over it. Once the chicken is browned, remove the pieces from the pan to a bowl and set aside.

3 Add the remaining oil to the pan and sauté the onion until it begins to brown. As the onion cooks and releases moisture, use a flat edged spatula or wooden spoon to scrape off the browned bits from the chicken (called fond) from the bottom of the pan.

4 Once the onions have browned a bit, add the chicken stock and lower the heat to medium.

5 Put about 2/3 of the apricots, along with any juice they have given up, into a blender and blend into a purée. Pour the purée into the pan with the chicken stock and onions.

6 Add the cinnamon, rosemary and Tabasco and taste. You may need to add some salt. Bring to a simmer, then lower the heat and gently simmer for 10-20 minutes.

7 When you are ready to serve, put the chicken and the remaining apricot pieces into the pan and simmer gently for 5 minutes.

Serve hot with rice.

Yield: Serves 6.

source: http://www.simplyrecipes.com/recipes/apricot_chicken/

Braised Chicken and Kale

Try this with our Organic, Pasture Raised Chicken, and we also offer produce, including Kale*

Ingredients

• 4 chicken legs, drumsticks and thighs separated
• 1 tablespoon paprika
• Kosher salt, freshly ground pepper
• 1 teaspoon olive oil
• 1 medium onion, sliced
• 6 garlic cloves, sliced
• 2 cups low-sodium chicken broth
• 1 cup dry white wine
• 2 sprigs rosemary
• 2 sprigs thyme
• 1 large bunch kale, center ribs and stems removed, leaves cut into 1″ strips
• Lemon wedges

Preparation 

Sprinkle chicken with paprika; season with salt and pepper. Heat oil in a large pot over medium heat. Add chicken skin side down and cook, turning occasionally, until brown on all sides, 8-10 minutes; transfer to a plate.

Add onion and garlic to pot and cook, stirring often, until softened, 8-10 minutes. Return chicken to pot; add broth, wine, and herbs. Bring to a boil; cover. Reduce heat; simmer until chicken is cooked through, 30-40 minutes.

Add kale to pot. Cover; cook until wilted, about 5 minutes. Discard herbs. Serve chicken and kale with lemon wedges
Read More http://www.epicurious.com/recipes/food/views/Googles-Braised-Chicken-and-Kale-51148800#ixzz2LyJ1LlB4

African Chicken Peanut Stew

• Prep time: 15 minutes
• Cook time: 1 hour, 45 minutes

Use chicken legs, thighs or wings for this recipe. They have more flavor and will hold up better with the flavors of the stew than breast meat. Try this recipe with our organic, free-range chicken!

INGREDIENTS

• 2-3 pounds chicken legs, thighs and/or wings
• 3 Tbsp vegetable oil
• 1 large yellow or white onion, sliced
• A 3-inch piece of ginger, peeled and minced
• 6-8 garlic cloves, chopped roughly
• 2-3 pounds sweet potatoes, peeled and cut into chunks
• 1 15-ounce can of crushed tomatoes
• 1 quart chicken stock
• 1 cup peanut butter
• 1 cup roasted peanuts
• 1 Tbsp ground coriander
• 1 teaspoon cayenne, or to taste
• Salt and black pepper
• 1/4 to 1/2 cup of chopped cilantro

METHOD

1 Heat the vegetable oil in a large soup pot set over medium-high heat. Salt the chicken pieces well, pat them dry and brown them in the oil. Don’t crowd the pot, so do this in batches. Set the chicken pieces aside as they brown.

2 Sauté the onions in the oil for 3-4 minutes, stirring often and scraping any browned bits off the bottom of the pot. Add the ginger and garlic and sauté another 1-2 minutes, then add the sweet potatoes and stir well to combine.

3 Add the chicken, chicken broth, crushed tomatoes, peanut butter, peanuts, coriander and cayenne and stir well to combine. Bring to a simmer and taste for salt, adding more if needed. Cover the pot and simmer gently for 90 minutes (check after an hour), or until the chicken meat easily falls off the bone and the sweet potatoes are tender.

4 Remove the chicken pieces and set them in a bowl to cool, until cool enough to touch. Remove and discard the skin if you want, or chop it and put it back into the pot. Shred the meat off the bones and put the meat back in the pot.

5 Adjust the seasonings for salt and cayenne, then add as much black pepper as you think you can stand—the stew should be peppery. Stir in the cilantro and serve by itself, or with simple steamed rice.

Yield: Serves 6-8

source: http://www.simplyrecipes.com/recipes/african_chicken_peanut_stew/

Curried Chicken over Spinach

This is a great tasting dish that requires little work. The curry coconut complements the flavor of spinach and you can easily include more vegetables.

Just increase the amount of sauce slightly and add along with the bell peppers.

Try this recipe with our organic, free range chicken!

Ingredients:

• 3 boneless, skinless chicken breasts cut into bite sized pieces (6oz each)
• 1 1/2 cup chicken stock
• 3 cloves garlic, sliced
• 1 TBS fresh ginger chopped, or 1/2 tsp dried
• 1/2 tsp turmeric
• 1 tsp curry powder
• 1 medium sized onion, cut in half and sliced
• 1 medium sized red bell pepper julienne about 1 inch long
• 1/2 cup coconut milk, make sure it is mixed well before using
• 4 bunches fresh spinach
• salt & white pepper to taste

Directions:

1. Bring water to a boil for spinach. While water is coming to a boil, cut chicken into bite sized pieces. Healthy Sauté onion in a medium sauté pan over medium low heat for about 5 minutes stirring frequently. Add garlic and fresh ginger and continue to sauté for another minute. Add turmeric, and curry and mix well. Add stock, chicken, and coconut milk. Simmer for 5 minutes and add bell peppers and other vegetables you desire. Cook until chicken is done, about another 5 minutes.
2. While chicken is cooking, cut ends off the bunch of spinach all at once. Don’t bother trying to do it one stem at a time. It will take you too long and it is not necessary. Rinse spinach well and drop into boiling water for just 1 minute. Strain and press dry. Season with salt and pepper.
3. Place spinach on plates and top with chicken mixture.

Serves 4

source: http://www.whfoods.com/genpage.php?tname=recipe&dbid=51

Chicken With Baked Rhubarb

Ingredients

• 1 organic or free-range chicken, cut into 8 pieces
• Salt and freshly ground pepper
• 300g rhubarb
• 50g raw organic sugar

For the cucumber-radish salad:

• 1 cucumber, cut into small cubes
• 1 bunch of radish, sliced

For the cucumber-radish salad dressing:

• 100ml goats’ milk yoghurt
• 1 garlic clove, finely chopped
• 2tbsp chopped mint

Method

1. Preheat the oven to 200ºC/gas mark 6. 
2. Put the chicken pieces in an ovenproof dish, sprinkle with salt and pepper, and roast in the preheated oven for 30 mins.
3. Cut the rhubarb into pieces and mix it with the sugar in a bowl.
4. Take the chicken out of the oven, place the rhubarb under the chicken, put it back in the oven and roast for 15 mins more.
5. To make the salad: Mix the cucumber and radish slices in a bowl. Blend together the dressing ingredients and mix this into the salad. Season with salt and pepper.
6. Serve the chicken and rhubarb with the salad and boiled potatoes.

This recipe is taken from The Nordic Diet by Trina Hahnemann

Photograph by Lars Ranek

Read more at http://www.goodtoknow.co.uk/recipes/440229/The-Nordic-Diet-chicken-with-baked-rhubarb#LsFSwpx3oUYEAlwC.99

 

Roast Chicken Breasts With Chickpeas, Tomatoes, Arugula and Blue Cheese

Try This Quick and Unique Recipe With Our Pasture Raised, Organic, Free Range Chicken!

Total Time: 30 Minutes (10 Minutes Prep Time)

Ingredients: 

3 tablespoons olive oil4 garlic cloves, pressed

1 tablespoon paprika

1 teaspoon cumin

1/2 teaspoon red pepper flakes

1 teaspoon salt

1/4 teaspoon pepper

4 chicken breast halves

1 (15 ounce) can chickpeas, drained

1 pint grape tomatoes

4 ounces blue cheese, crumbled

2 cups baby arugula

 

Directions:

1
Preheat oven to 450°.

2
Mix the olive oil, garlic, paprika, cumin, red pepper flakes, salt and pepper in a bowl.

3
Place chicken on large rimmed baking sheet. Cover with oil mixture and toss to combine well. Add chickpeas and tomatoes and stir until everything is well-coated with the spiced oil.

4
Roast for 15 minutes. Remove from oven, then top with the blue cheese and arugula. Cook in the over for a further 5 minutes, or until the arugula has wilted and the chicken is cooked through.

Read more at: http://www.food.com/recipe/roast-chicken-breasts-with-chickpeas-tomatoes-arugula-and-blue-494723?oc=linkback